Chicken Recipes

Garlic Cumin Chicken:

Season chicken with salt and pepper
Heat butter in a large, heavy nonstick skillet until bubbly
Add thighs and brown on one side, about 5 minutes. Turn, add garlic, cover and cook over medium-low heat for 20 to 23 minutes, turning several times, until brown on both sides and opaque at the bone
Sprinkle both sides with cumin, increase heat to medium-high and cook, uncovered for 3 to 5 minutes, turning once, until drippings and chicken are crisp
Serve and garnish

Melt butter with garlic; let stand
Mix bread crumbs, Parmesan, parsley, salt and pepper
Dip the chicken into butter, then into crumb mixture. Arrange on a cookie sheet so chicken doesn't quite touch each other. If there is any butter left, drizzle it over the top of the chicken
Bake in a preheated 350°F oven for one hour
Serve and garnish

In a shallow dish combine cornflake crumbs, pecans, parsley, salt, and garlic powder
Dip chicken in milk, then roll in crumb mixture
Place the chicken in a 15 by 10 by 1 inch baking pan
Bake in a preheated 400°F oven for 7 to 9 minutes or till chicken is tender and no longer pink

Melt butter in large heavy skillet
Add olive oil and sauté breasts until just done, 2 to 3 minutes each side. Remove to warm plate
Deglaze pan with tequila (flaming to remove alcohol)
Add garlic, scallions and cilantro and sauté briefly, then add stock, cream, mustard and Worcestershire. Reduce over medium heat until the sauce becomes thick
Serve with sauce spooned over the chicken breasts

Cut chicken into 8 pieces.; remove skin
In large bowl, combine cumin, ginger, coriander, cinnamon and pepper. Add chicken, toss to coat
In large skillet, melt butter with oil over medium-high heat; cook chicken for 10 to 12 minutes or until browned on all sides. Drain off all but 1 Tbsp of the fat
Add onions and garlic, pour in 1/3 cup of the stock and the honey, stirring and spooning over chicken
Arrange half of lemon slices over chicken, tuck in cinnamon sticks. Bring to a boil, reduce heat, cover and simmer, basting occasionally for 25 to 30 minutes until chicken is no longer pink inside
Transfer chicken and cinnamon sticks to warm platter; keep warm
Discard lemon. Over high heat, bring liquid to a boil
Blend remaining stock with cornstarch, whisk into skillet and cook, stirring constantly for 3 minutes or until smooth and thickened
Add remaining lemon and apricots, heat through. Taste and adjust seasonings. Pour over the chicken

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